The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3/27/10 - Sourdough, 90% Rye, and Beana's Favorite Sandwich...

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breadbakingbassplayer's picture
breadbakingbass...

3/27/10 - Sourdough, 90% Rye, and Beana's Favorite Sandwich...

Hey All,


Just wanted to share with you all my bake from today...  Lots of stuff to share.  On the left side is just a sourdough bread that is similar to the Pane Casereccio di Genzano from Dan Leader's Local Breads...  The other two are 90% rye breads from Hamelman's Bread.  For the rye breads, I freshly hand milled organic rye berries for each of the steps using the Detmolder process.  I just used my storage stiff sourdough starter to start the rye sours...  The last 2 photos are some sandwiches that basically contain all my girlfriend's favorite ingredients: smoked salmon, avocado, mango, fresh mozzarella, and mesclun.  Strange combo, but we learned about this combo at Le Petite Abeille in NYC...  Enjoy!


Tomorrow I'll post some crumbshots of the rye bread as Hamelman recommends letting the bread rest for at least 24 hours for the crumb to stabilize...


Tim


Edit: Rye bread pics are up...  We made some toast with cream cheese, smoked salmon, and herring...  Yum!









90% Rye Bread (Based on Hamelman’s 90% Rye from Bread)


 


Rye Sour #1


26g Organic Rye Berries (freshly ground)


24g Firm Sourdough Starter (60% hydration)


50g Water


100g Total


 


Rye Sour #2


200g Organic Rye Berries (freshly ground)


156g Water


50g Rye Sour #1


226g Total


 


Rye Sour #3


290g Organic Rye Berries (freshly ground)


290g Water


226g Rye Sour #2


806g Total


 


Final Dough


580g Organic Rye Berries (freshly ground)


110g Bread Flour


476g Water


20g Kosher Salt


1 tsp ADY


806g Rye Sour #2


1996g Total


 


Instructions:


Evening of Day 1


6:50pm – Measure out ingredients for Rye Sour #1, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.


11:50pm - Measure out ingredients for Rye Sour #2, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.



Morning of Day 2


8:30am - Measure out ingredients for Rye Sour #3, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.


11:45am - Measure out ingredients for final dough, grind rye berries, mix all in bowl with wooden spoon.  Do not touch this dough with your hands.  Just mix it well, and smooth it over with a wet spoon. Cover with plastic wrap, rest on counter. For 30 minutes.


12:15pm – Divide into 2 equal pieces.  Flour your work surface, shape into boule, place into linen lined banneton seam side down.  Proof for 1 hour.  Place 2 stones in oven on different levels, along with seam pan.  Preheat to 550F with convection.


1:15pm – Turn boules out onto lightly floured peel, dock if desired with chopstick or skewer, place in oven directly on stone.  When all loaves are in, add 1 cup of water to steam pan, close door, turn oven down to 480F, no convection, bake for 10 minutes.  After 10 minutes, rotate loaves, turn oven down to 410F.  Bake for another 60 minutes, rotating and switching loaves between stones halfway through.  Loaves are done when internal temp reaches 210F.  Cool loaves completely and let rest for 24 to 36 hrs before cutting.


Notes: I did not go through the 15-24hr fermentation for rye sour build #2 as per Hamelman's instructions.  My attempt was not very sour tasting, which for me is good.  Also, I should have let the loaf rest for the full 24 hrs before cutting.  It was a little gummy, but this was quickly resolved by toasting...  Also, I have the small iron hand crank mill that Gerard Rubaud uses to grind...


 


 


 


 

 

 

Comments

arlo's picture
arlo

All the breads are very impressive, though I really took a liking to the Pane Casereccio di Genzano! It looks marvelous with that big open crumb!


 

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  I was kind of winging it with this one.  It tastes pretty good, but I wish my crumb was a little more even and translucent...  I'm a little jealous of JoeVa's results lately...  I think I just need to let my bulk fermentation go a little longer, or add more yeast...

ananda's picture
ananda

Hi


I love your choice of breads mr. bass player.


Look forward to seeing how the rye crumb stabilises.   I have a Horst Bandel Black Pumpernickel in my oven just now.   A mighty 2kg loaf in a Pullman Pan; it will be in there til the morning too!!!


Did you make the Pane Casereccio di Genzano as a really large loaf, as Leader discusses?   It's hard to see from your photos, but it does not look that large?


They all look great; hope they taste as good too


Best wishes


Andy

breadbakingbassplayer's picture
breadbakingbass...

Thanks!


I just posted the pics of the rye bread.  I've never made anything with so much rye, so I didn't know what to expect.  I could have waited a little longer as it was a little gummy cutting it.  We toasted some slices which tasted pretty good.


As for the pane casereccio, It's not that big.  I used 500g of total flour at 68% hydration.  I just wanted to test my recipe without wasting a lot of flour...   Total dough weight was about 860g before baking.


Congrats on our baking competition.  I'd like to do that sometime, but I'll have to switch careers...


Tim

ehanner's picture
ehanner

You are certainly coming into your own lately Tim. Very nice looking breads! The shot of salmon and herring is mouth watering for me.  The pairing with mango and avocado as a salad sandwich has my daughter asking why I don't make that. Great post, thanks for sharing.


Eric

breadbakingbassplayer's picture
breadbakingbass...

Thanks!


I'm just trying to redeem myself these days and not bake too many stinkers and waste flour...


Tim

breadbakingbassplayer's picture
breadbakingbass...

Just posted the recipe for the 90% Rye... If anybody's interested...

cfmuirhead's picture
cfmuirhead

... looks wonderful!  I am looking for a healthy bread that toasts well for breakfast.  Would that be one to try?

breadbakingbassplayer's picture
breadbakingbass...

Thanks!


If you are into rye bread, and have some time, sure.  You should read the rye bread chapter in Hamelman's Bread before you do it though, just so you know what you are getting yourself into...


Tim

BabyBlue's picture
BabyBlue

That looks awesome! 


I am new to this forum, and new to baking with home milled grains.  I'll have to give this one a try. 


I am using a Nutrimill to grind my wheat and rye (and spelt, kamut, rice....  )  How fine do you mill your rye?  and is there any way to make this recipe smaller?  I don't really want that much bread at once.  My friends are starting to think I am trying to make them fat....


 


Blue

breadbakingbassplayer's picture
breadbakingbass...

I have a hand crank mill, so it mills the endosperm (white part) pretty fine, but the bran is a little coarse...  You can mill it to however you want, but I would err on the finer side.


I have given all the ingredients in weights, so you can just half or quarter the quantities if you like...

BabyBlue's picture
BabyBlue

Thanks!  I will keep this handy and let you know when I get around to trying it!!


Blue.